Do you ever start thinking about the delicious leftovers you packed long before lunch time? I do! Some nights I want to cook new things but often I am relieved to find something edible and ready in the fridge. And I think we conservatively save $1,500/year by my husband taking leftovers to work. Making enough to be able to save that portion or two for the next day feels like free (and very delicious) food the next day!
So I’ve written an E-book focused on dishes that do well the next day or the next! The book costs $4.99 (but is free to subscribers to the Seasonal Recipe Collection so if you’ve been fence sitting on that one, subscribe!)
These dishes will make you start thinking about lunch long before you should be;)! There are salads–yes, ones that are fantastic the next day–soups, stews, stir-fried noodles, frittatas, curries and gratins. And the flavors span the globe with a deeply fragrant Red Lentil Dal to Stir-fried Ramen Noodles to Chard, Tomato and Peanut Stew.
Chard, Tomato & Peanut Stew
This comes together quickly and is rich (though vegan), and fragrant and suitable for many different leafy greens–mustard greens, collards, kale or turnip greens. You could substitute chickpeas for the potatoes or sweet potatoes.
Serves 4 +
2 tablespoons oil
1 onion, diced
1 tablespoon grated or minced fresh ginger
3 cloves garlic, minced
1 Jalapeno chili, minced or 1/4- 1/2 teaspoon red pepper flakes
2 cups canned or fresh tomatoes, diced, or 1 1/2 cups roasted tomatoes, chopped or quickly blended for a smoother stew
2/3 cup peanut butter
4-5 cups water depend in how thick/thin you want the stew
1 bunch chard, washed and leaves thinly sliced and stems finely chopped (or other greens, see headnote)
4-5 small potatoes or 1 large sweet potato, scrubbed and cut into small bite-sized pieces or 1 1/2 cups chickpeas (see headnote)
Salt
1 tablespoon lime or lemon juice or vinegar (to taste)
1/2 cup chopped cilantro
2 scallions, thinly sliced (I didn’t have any for the version above and it was still fantastic)
1/2 cup roasted peanuts, coarsely chopped
Heat oil in a large soup pot over medium heat. Add onion, chard stems, garlic, ginger and hot pepper and stir well. Saute gently for about 7 minutes. Add the tomatoes and stir well. Put the peanut butter in a blender with 1 cup of the water and briefly blend. Add this mixture as well as the remaining water, the chard and the potatoes. Add 1 teaspoon salt and bring to a simmer. Cover and cook gently for about 20 minutes until the vegetables are tender. Cook uncovered to thicken a bit if it’s too thin for your taste. Stir in the lime/lemon juice or vinegar. Taste and adjust with salt if needed.
Serve topped generously with cilantro, scallions and roasted peanuts. Feel free to pass your favorite hot sauce as well. Serve as is or over rice.
